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a straight on shot of two samosas on a blue plate with a small dish of the cranberry mango chutney beside them

Vegetarian Samosas with Sweet Potato + Cauliflower

  • Author: Allison
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 samosas 1x
  • Diet: Vegetarian


These vegetarian samosas are made with a simple yogurt and spelt flour dough and spiced sweet potato cauliflower filling. They’re paired with cranberry mango chutney for a delicious and nourishing side dish.




  • 2 1/2 cups light spelt flour, plus more as needed (or 1 1/4 cups all purpose flour and 1 1/4 cups whole wheat flour)
  • 1/2 tsp fine sea salt
  • 1 cup whole milk organic yogurt*


  • 1 cup sweet potato, peeled and diced into small cubes (from 1 small sweet potato)
  • 1/2 of a medium head of cauliflower, chopped into small florets (about 2 cups)
  • 2 tbsp oil, divided (coconut, olive, or avocado oil)
  • 1 cup finely diced onion
  • 2 medium garlic cloves, minced
  • 1 tbsp finely minced or grated fresh ginger
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • Pinch of cayenne or chili flakes
  • 2 tbsp freshly squeezed lemon juice


  • 1 tbsp virgin coconut oil
  • 1/2 cup finely diced yellow onion
  • 1 1/2 tsp finely minced or grated fresh ginger
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cardamom
  • 1 cinnamon stick
  • 2 1/2 cups fresh or frozen cranberries
  • 2 tbsp pure maple syrup
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1 large ripe mango, peeled and chopped into 1/2-inch cubes


  1. MAKE THE DOUGH: Stir together the flour and salt in a mixing bowl. Make a well in the centre and add the yogurt. Mix with a spoon and then turn out onto a lightly floured surface and knead for a couple of minutes. The dough will be quite soft, but not sticky. Add more flour as needed to form a smooth, elastic dough. Cover tightly (I recommend covering with a reusable food wrap such as Abeego rather than plastic wrap) and refrigerate until you are ready to assemble the samosas.
  2. MAKE THE FILLING: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the diced sweet potato and cauliflower to a bowl and drizzle with 1 tbsp of the olive oil. Add a pinch of salt and pepper and toss to coat. Transfer to the baking sheet and roast for 25 minutes, or until the sweet potato and cauliflower are tender and lightly browned around the edges. Leave the oven on.
  3. Meanwhile, warm the remaining 1 tbsp of oil in a large skillet. Add the onion, garlic, ginger, and salt. Cook, stirring occasionally, for 8 to 10 minutes. Add the pepper, coriander, turmeric, and cayenne. Cook for a couple more minutes. Stir in the lemon juice. Once the sweet potato and cauliflower are ready, add that to the skillet, too. Stir to combine. Cool for 15 minutes before you assemble the samosas.
  4. ASSEMBLE THE SAMOSAS: Divide the dough into 16 equal balls. Lightly flour your countertop and roll one of the balls into a 5-inch circle. Add a scant 2 tablespoons of filling to the centre of each circle and fold over. As you can tell from the photos, I didn’t make them into the traditional shape, but you can if you wish! Lightly wet a fork and crimp the edges tightly, if desired. Or, simple pinch tightly closed with your fingers. Transfer to a baking sheet and repeat with the remaining dough and filling.
  5. Bake for a total of 20 minutes, flipping them halfway through to ensure even browning.
  6. MAKE THE CHUTNEY: Warm the coconut oil in a medium saucepan over medium heat. Add the onion and ginger. Cook, stirring occasionally, for 5 minutes. Add the salt, cardamom, and cinnamon stick and cook for a couple of minutes to allow the spices to open up. Next, add the cranberries, maple syrup, water, and apple cider vinegar. Loosely cover and simmer over medium heat. The cranberries will make popping sounds. Cook until the cranberries have burst and the mixture has thickened, about 15 minutes. Finally, stir in the mango. Cook for three more minutes, then remove the cinnamon stick and remove from the heat. Let it cool completely before transferring to a glass jar.


To make the samosas vegan, you can probably use coconut yogurt instead of dairy yogurt.

You’ll be left with slightly more cauliflower and sweet potato filling than you need for the samosas. Serve it alongside the samosas for extra veggie power, or save it in an airtight container in the fridge and toss it into the next stew, soup, or curry you make.

  • Category: Side Dish, Lunch, Supper, Appetizer
  • Cuisine: Indian

Keywords: vegetarian samosas with cauliflower and sweet potato